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GARLIC AND DARK BALSAMIC ROASTED VEGES

Our Harissa Olive Oil adds just the right “kick” to these Spicy Kale Chips.

1 bag of chopped sweet potatoes or butternut squash or both
1 bag of cut broccoli
1 bag of cut cawliflour
1 bag of carrots
Chop 1 purple onion
(can always add sliced/diced zucchini or squash or mushrooms)
Preheat oven to 400 degrees
place all veggies on large roasting pan or cookie sheet
Drizzle 2 tablespoons of garlic olive oil, 2 tablespoon of chipotle (or more if you want it spicier) plus 1 tablespoon of Robust Ultra Premium EVOO all over the vegetables. Then drizzle with 4 tablespoons Traditional Aged Balsamic Vinegar.
Mix real well and roast in oven for 20-30 minutes until veggies look done, can mix halfway through to reapply oil / vinegar to keep the veggies a little moist
Once complete, sprinkle a little Black Truffle Sea Salt all over and serve immediately while warm.
Published in Appetizers & Side Dishes

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